Pastry:
1 pound of lard (usually us Tenderflake)
5 cups of flour
1 tsp. baking power
1 tsp. salt
2 tbls. brown sugar
Combine lard and dry ingredients in a bowl and cut with a pastry cutter till small crumbly bits.
In a one cup measure, put in 2 tbls. vinegar and fill up to 2/3 cup with water. Add 1 egg and mix. Pour liquid into dry ingredients and mix with hands till a nice ball of dough forms. Refrigerate for at least 24 hours, makes it easier to roll out.

Butter Tarts
Combine in a bowl and mix 2 eggs, 2 cups brown sugar, 2 tbls vinegar, 1 tsp. vanilla, 1 1/2 cups currants. Melt 1/2 cup butter and let cool, then add to other ingredients. I find a good teaspoon (not heaping) is enough filling so there is no run over the pastry. One mix makes about 2 1/2 dozen and uses about half of the pastry. Depending on your muffin pans, use whatever round device to cut out the circles of pastry. My circles usually come about half way up edges of the individual muffin "holes" on the pan. Bake for 10 minutes at 400 and then for 25 minutes at 350 and cool. Enjoy!!

I always heard lard makes the best pastry - not sure we use it so much in the states, I think everyone is used to Crisco etc..

I think any kind of lard type thing will work such as Crisco just as well. You know how receipes go, my Mom always used Tenderflake lard, so I do to but I am sure other types would work fine. Enjoy.

I will sometimes use it in my southern-style green beans. :oops: I know, I know....it's not good for you, but my Grandma ALWAYS used lard, and she lived into her 80s!! :wink: Lard does make the absolute best pastry. It takes some hunting at the grocery store to find it, but it can be found either in the refrigerated food section (near the butter, etc) and also in the Mexican food section. :-D

Lard is the only way to go for some recipes! It has a different flavor and texture than Crisco type products :wink: Thank you for sharing this one with us :D:D:D

Thanks!

Thank you